Whole wheat noodles, crisp snow peas, broccoli and red bell pepper are accented by garnishes of scallion and crunchy sliced almonds. But the showstopper to this dish is the spicy almond sauce that packs a wallop of heat.
Notes
- This recipe has been scaled down to a single serving from the 6-serving original recipe, so that it can be scaled up to the desired number of portions. Use a pot size consistent with the amount of pasta and vegetables to be prepared.
Ingredients
- 2 teaspoons sliced almonds
- 2 ounces whole-wheat pasta - or any long pasta including wheat or rice
- 2 ounces broccoli
- ⅓ cups snow peas - trimmed
- ½ small red bell pepper
- 4 teaspoons unsalted almond butter
- 2 teaspoons reduced sodium soy sauce
- ½ tablespoon fresh lime juice
- 1 teaspoons brown sugar
- ½ teaspoon chili-garlic sauce - such as Sriracha
- 1½ teaspoons boiling water - from the pasta pot
- 1 scallion - green part only, about ½ tablespoon
Instructions
Cook the pasta and vegetables:
- Bring a large pot of water to a boil.
- Toast the almonds in a dry skillet over a medium-heat heat, stirring frequently, until they are golden, about 3 minutes.
- Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot.
While the pasta is cooking, make the sauce:
- Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and 1½ teaspoons boiling water (per serving) of boiling water (from the pasta pot) into a large bowl and whisk until smooth.
Finish and serve:
- Drain the noodles and vegetables and return them to the pasta pot.
- Add the sauce and toss to coat.
- Serve garnished with the toasted almonds and scallion greens.